We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.

You should receive a text message shortly.

Email the ingredients

Please enter a valid email address

Terms of Use. We will send you an email containing the list of ingredients for this recipe and a link to access the method. This service involves no registration or subscription.

You should receive an email shortly.

Add this recipe to your binder

This recipe is in your binder

Share this recipe

Saag paneer omelette recipe

0 ratings

Give omelettes an Indian makeover with this spinach and paneer recipe that has the gentle, warming heat of ginger and turmeric. Ready in just 20 minutes and served with a refreshing cucumber yogurt, it makes an easy midweek dinner for two. See method

Serves
2

5 mins to prepare and 15 mins to cook

458 calories / serving

Ingredients

1 tsp olive oil

100g paneer, cut into small cubes

1 garlic clove, crushed

1 tsp finely grated ginger

1 tsp mustard seeds

150g baby spinach

4 eggs

4 tbsp milk

1 tsp turmeric

20g butter

50g cucumber, finely diced

100g low-fat yogurt (optional)

50g mixed salad leaves, to serve

Each serving contains

Energy

1905kj458kcal23%

Fat

38g54%

Saturates

18g88%

Sugars

4g4%

Salt

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil in a nonstick, 20cm ovenproof frying pan over a medium heat. Fry the paneer for 3 mins until golden; transfer to a plate. Cook the garlic, ginger and mustard seeds in the pan for 1 min until the seeds start to pop. Add the spinach, wilt for 1 min, then mix with the paneer.

Keeping the pan over a medium heat, break 2 eggs into a bowl, add half the milk, half the turmeric and some seasoning. Beat with an electric whisk for 3 mins until it doubles in volume and is frothy.

Melt half the butter in the pan, then add the egg. Use a spatula to bring in the edges of the omelette, so it starts to set. Cook for 2 mins.

Spoon half the paneer and spinach mix over one half of the omelette; transfer to the oven for 2 mins to puff up and set the top.

While it cooks, mix the cucumber and yogurt with some seasoning.

Fold the omelette in half to cover the filling. Repeat to make the second omelette. Serve with the cucumber yogurt and salad leaves.